– Croustillants aux petits légumes et Sainte Maure de Touraine ENG

Ingrédients

For 10 people

1 package of brick pastry sheets
3/4 medium potatoes, cooked
1 carrot
1 cup thawed peas
1 bunch of cilantro
1 Sainte Maure de Touraine cheese
2 cloves of garlic
1 onion
1 cm piece of fresh ginger
1 level teaspoon turmeric powder
1 tablespoon Madras curry powder
Salt, pepper
Olive oil

Yogurt sauce
2 Greek yogurts or fromage blanc
2 fresh white onions
1 clove of garlic
1 organic lemon
2 tablespoons olive oil
1/2 bunch chives
salt, pepper

Étapes de la recette

Peel and grate the carrots. Peel and press the garlic.

Peel and finely chop the onion.

Peel and chop the ginger.

Mash or crush the potatoes.

Wash and remove the leaves from the cilantro, then chop it.

In a skillet, heat the olive oil, add the onion, spices, and chopped ginger, then add the mashed potatoes, carrots, pressed garlic, and peas. Cook for a few minutes, then add the cilantro, salt, and pepper. Stir to combine and remove from heat.

Let cool slightly.

Add pieces of Sainte Maure de Touraine and mix.

Lay out the sheets of brick pastry and brush them with olive oil.

Cut each sheet into 3 strips.

Place a small amount of the filling on each strip. Fold several times to form triangles.

Oil a skillet or griddle, then cook the samosas for a few minutes over medium heat, turning them occasionally (about 4 to 5 minutes) until the brick pastry is golden brown.

While they’re cooking, prepare the sauce: finely chop the chives, squeeze the lemon, mince the garlic and onions, then mix with the yogurt. Taste and adjust the seasoning.

Enjoy them hot and crispy, dipping the samosas in the sauce.